Everyone’s favourite giant, Green Giant, is celebrating his 50th birthday For the past 50 years Green Giant’s delicious range of vegetables, especially their famous sweet corn has remained a firm favourite with mums in Ireland.
It can be a struggle to get the kids to eat their veg. However, sweet corn is a very simple way of ensuring that your child is getting one of their five-a-day. Adding a can of sweet corn to pasta, pizza, salads, tuna or pies is a simple way to provide your kids with one of their five-a-day.
The Green Giant product range includes Sweet Corn, Frozen Cobs, Speciality Vegetables and Soups. Stockists include Dunnes Stores, Tesco, Superquinn, Supervalu and all good convenience stores.
Why not try out some of Green Giants tasty recipes below that the whole family will love.For more exciting recipes from Green Giant why not visit their website at http://www.greengiant.ie/.
Warming Chicken Hotpot | Serves 4 | Ready in 55 minutes
450g potatoes, peeled and sliced
1 large onion, chopped
2 tbsp olive oil
8 boneless, skinless, chicken thighs, cut into chunks flour for dusting
1 garlic clove, crushed
2 medium carrots, sliced or diced
250g chestnut mushrooms, halved
340g can Green Giant Sweet corn, drained
½ tsp dried thyme
450ml chicken stock
15g butter, melted
1. Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 minutes, Drain and set aside.
2. Heat the oil in a flameproof casserole, add the onion and cook a few minutes until softened. Dust the chicken with flour and add to the pan. Fry on a high heat until starting to brown.
3. Scatter over the garlic, carrots, mushrooms, toss together over the heat for 2 minutes, then add the sweet corn and thyme and pour over the stock. Simmer for 5 minutes.
4. Heat the oven to 200C/400F/gas mark 6.
5. Arrange the potatoes on top, overlapping them, work from the outside. Brush with melted butter then place in the oven and cook for 30-35 minutes until the potatoes are golden and crisp.
Tip: It is cheaper to buy chicken thighs with the skin on and bone in, if you have time to skin and bone them, then choose these. You can use garlic butter to brush the potatoes if you want extra flavour.
Super Shepherd’s Pie | Serves 4-5 | Ready in 1 hour 10 minutes
1 tbsp vegetable oil
1 large onion, chopped
500g minced beef
2 tsp plain flour
300ml beef stock
1 tbsp tomato puree
1 tbsp Worcestershire sauce
2 large carrots, diced small
1 tsp dried mixed herbs
700g floury potatoes
3 tbsp milk
¼ tsp grated nutmeg
Knob of butter
198g can Green Giant® sweet corn, drained
40g strong Cheddar cheese, grated
1. Heat the oil in a large non-stick pan, add the onion and cook for 3 minutes. Add the minced beef and stir to break up the meat until browned. Stir in the flour then add the stock, tomato puree, Worcestershire sauce, carrots and herbs. Bring to simmer, stirring, then cover and cook gently for 25 minutes. Season if needed.
2. Meanwhile peel and chop the potatoes into even sizes, cook them in a large pan of boiling salted water until tender. Drain well and return to the pan.
3. Heat the oven to 200°C/180°C fan assisted/400°F/gas mark 6. Mash the potatoes until smooth then add the milk, nutmeg, butter and beat together, add the sweet corn and mix again, season if needed.
4. Spoon the mince mixture into ovenproof dish and level. Place spoonfuls of the sweet corn and potato mixture on top then level with a fork sealing in the filling particularly around the edges. Scatter over the cheese and place in the oven to bake for 30 minutes until the top is golden.
5. Serve with a green vegetable such as cabbage or broccoli.